Chicken Milanese with Arugula and Fennel Salad


Chicken Milanese with Arugula and Fennel Salad

Prep Time 15 mins
Cook Time 15 mins
Course Appetizer
Cuisine American
Servings 4 People


  • 3 tbsp Olive oil
  • 4 6 oz Chicken breats, boneless and skinless
  • 1/2 cup Flour
  • 3 eggs, beaten
  • 1 1/2 cups Seasoned breadcrumbs
  • 4 cups Baby arugula
  • 1 Bulb of fennel, slice paper-thin
  • 1 Ripe tomato, diced
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Red wine vinegar
  • 1 Fresh lemon, halved
  • Parmesan cheese, grated
  • Salt and pepper


  • Place chicken breasts between two pieces of plastic film and pound to ¼-inch thickness.
  • Season with salt and pepper
  • Beat eggs in a bowl. In another bowl, place seasoned breadcrumbs. In a third bowl, place flour.
  • Dust chicken with flour, shaking off excess. Dip into beaten egg, then coat with seasoned breadcrumbs.
  • Place the pan on medium-high heat with olive oil. Sauté chicken in batches for 3-4 minutes on each side until cooked through and golden brown.
  • Hold in a 150º F oven on a baking rack until ready to plate.
  • In a separate bowl, combine fennel, tomato, extra virgin olive oil, and vinegar. Toss well and season with salt and pepper.
  • Just before plating, toss fennel salad and arugula. Use as a bed for the warm chicken.
  • Garnish with Parmesan cheese and lemon.
Keyword chicken, chicken salad, Salad


  • Jazz vocalist, home chef, software developer.

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